Tofu and Cheese-Stuffed Shells

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Tofu and Cheese-Stuffed Shells

 

12 jumbo pasta shells

1/4 cup carrot, shredded

1 green onion, sliced

8 ozs. tofu, drained

1/2 cup ricotta cheese

1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1 egg white

1/4 tsp. salt

1/4 tsp. pepper

1 16 oz. can tomatoes, cut up

1/3 cup tomato paste

1 tsp. basil leaves, crushed

1 tsp. oregano, crushed

1/2 tsp. sugar

1/4 tsp. garlic powder

1/4 tsp. fennel seed, crushed

parmesan cheese, grated

 

Cook pasta according to package directions, drain. Rinse with cold water. Drain,

and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a

small amount of water till tender, drain. For filling, in a medium mixing bowl

mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese,

1/4 cup of the mozzarella cheese, egg white, salt and pepper. Set aside. For

sauce, in a medium saucepan combine undrained tomatoes, tomatoe paste, basil,

oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to boil,

reduce heat. Simmer, uncovered, for 10 minutes. Stuff each cooked pasta shell

with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2

quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree

oven about 25 minutes or till heated through. Sprinkle with remaining mozarella

cheese. If desired, serve with Parmesan cheese.

Makes 4 servings.